Portuguese Shrimp
By: Anonymous
Published: Saturday, February 13, 2010 - 4:47am

Ingredients




6 Garlic cloves coarsely chopped
3 mediums Tomatoes - (abt ¾ lb) coarsely chopped
1 teaspoon Chopped fresh thyme leaves
(or 1/2 teaspoon dried thyme)
teaspoon Salt
1 tablespoon Dijon mustard
2 tablespoons Olive oil
cup Dry white vermouth
(or 1/2 cup dry white wine)
pound Large or jumbo shrimp deveined, shells on
Zest of 2 medium lemons
cup Fresh parsley leaves
3 lrgs Garlic cloves

Preparation

1 Mix together the garlic, tomatoes, thyme, salt, mustard, oil and vermouth in a dish large enough to hold the shrimp in 1 heaping layer. Microwave, uncovered, on High for 10 minutes, or until the tomatoes soften. 2 Add the shrimp, toss to mix, and microwave, uncovered, on High for 4 minutes. Stir and continue to microwave, uncovered, on High for 2 minutes more, or until the shrimp turn pink and firm. 3 Finely chop the zest, parsley, and garlic with a chef's knife or in a food processor. Sprinkle the Gremolata over the top of the shrimp and serve right away. 4 This recipe yields 4 servings.